Broasted Fish with Sautéed Potatoes

Zaid KhouryCuisinier

Ingrédients

• 3 fish fillets, large
  3 fillet
• 3 tablespoons of sumac sauce or tamarind
  3 tablespoon
• 3 tablespoons of lemon juice
  3 tablespoon
• 3 tablespoons of olive oil
  3 tablespoon
• A pinch of spices: cumin, cinnamon, ground ginger, sumac, mixed spices
  0
• Salt to taste
  0
• 1 cup of white flour or wheat
  1 cup
• 2 beaten eggs, with 3 tablespoons of soy sauce and a pinch of salt.
  2 egg
• 1 cup of breadcrumbs or crushed crackers
  1 cup
• 2 large potatoes
  2 potato
• 3 tablespoons of ketchup
  3 tablespoon
• A pinch of spices: salt, black pepper, garlic powder, onion powder
  0
• 1 teaspoon of red chili
  1 teaspoon
• 1/4 cup of skim milk
  0.3 cup
• 2 tablespoons of cream cheese
  2 tablespoon
• 2 tablespoons of butter
  2 tablespoon

Mesures

1. 1

   Clean the fish fillets and cut them into rectangles the size of your palm. Add all the fish ingredients and marinate, then leave in the refrigerator for an hour.

   Matériel requis:

   🍳

   Bowl

   Couteau

   30 minutes
2. 2

   Remove the fish from the refrigerator, and coat each piece first in flour, then in egg, and finally in breadcrumbs.

   10 minutes
3. 3

   In a frying pan over heat, heat the oil, then place the fish pieces in the hot oil over medium heat until golden brown on both sides and serve.

   Matériel requis:

   Poêle à frire

   10 minutes
4. 4

   For the potatoes, peel the potatoes and cut them into large squares, wash them, and boil them in water with salt.

   Matériel requis:

   Couteau

   🍳

   Bowl

   10 minutes
5. 5

   Drain the potatoes and while they are hot, add all the sautéed potato ingredients and mix well until it becomes a pinkish dough. Serve alongside the broasted fish.

   10 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques